It’s time for another What I Ate Wednesday–if you’re curious about what I eat as an ethical vegan who also eats mostly gluten and oil free, keep reading!
BREAKFAST
For breakfast I had Golden Milk Oatmeal with walnuts and cinnamon–it’s quite tasty and an easy way to get in some daily turmeric. After I shot this photo I added some raisins as well.
LUNCH
For lunch I made some of my Mushroom and Cauliflower Tacos with guacamole, black beans, and wild rice. Lately I’ve been making fancier guac, but this day I made basic guac with avocado, lime juice, salt, and garlic powder–and I forgot how good it is just like that. #Tacosforlife!
DINNER
For dinner I had some leftover pistachio crusted tempeh that Julien and I made the night before with some more wild rice and baby spinach. Yum!
DESSERT
Pardon the phone photo–I was getting tired by this point and didn’t feel like getting out my DSLR. For dessert I made some nice cream with frozen banana, frozen strawberries, a medjool date, flax seed, and soy milk. It was so sweet and delicious! Also if you’re wondering–yes we keep our pink tree up year-round. 🙂
SNACKS
In the evening I also had a huge bowl of popcorn as per usual but didn’t get a photo. I use this microwave popper to make it without oil. Lately I’ve been topping my popcorn with homemade ranch seasoning–stay tuned for the recipe!
*I also take a b12 supplement since as a vegan I don’t get it from food.
DAILY DOZEN
Lately I’ve been using Dr. Greger’s Daily Dozen app to try to eat all of his recommended foods daily, so if you’re curious about how that breaks down, here it is. I don’t always hit all 12 every day, but I try to get in as many as possible.
Beans–1 serving of black beans, 2 servings of tempeh
Berries–1+ serving of strawberries
Other Fruits–1 serving of apple, 1 serving of banana, 1 serving of more strawberries/date/raisins
Cruciferous Vegetables–1+ serving of cauliflower
Greens–2 servings of spinach
Other Vegetables–1 serving of tomatoes, 1 serving of mushrooms
Flaxseeds– 1 serving in nice cream
Nuts–1/2 serving of walnuts in oatmeal and 1/2 serving of pistachios in tempeh
Spices–1 serving of turmeric in oatmeal
Whole Grains–1 serving oats, 2 servings wild rice
Beverages–5+ 12 oz cups water
Exercise–I actually didn’t quite hit the daily dozen because I didn’t workout that day.
Did you make any yummy vegan meals this week? Let me know in the comments!
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